Panko-Coated Chicken Schnitzel
Crispy panko-coated chicken cutlets finished with a nutty brown-butter, caper and lemon sauce.
Equipment
- 3 shallow bowls
- Meat Mallet or Rolling Pin
- 2 large skillets
- Tongs
- paper towels and baking sheet
- Small saucepan
Ingredients
- 1 cup all-purpose flour
- 3 eggs beaten
- 2 cups panko breadcrumbs
- 4 skinless, boneless chicken breast halves butterflied and pounded to 1/4-inch thickness (about 6 ounces each)
- salt to season
- freshly ground black pepper to season
- 1/2 cup canola oil
- 6 tablespoons butter
- 2 teaspoons capers
- 2 tablespoons lemon juice
- 1 tablespoon fresh parsley chopped
Instructions
- Put the flour, beaten eggs, and panko in three separate shallow bowls for dredging.
- Season both sides of each butterflied, pounded chicken breast with salt and pepper.
- Dredge each chicken cutlet in flour, shaking off excess, dip into the beaten eggs, then press into the panko so the crumbs adhere evenly.
- Heat 1/4 cup canola oil in each of two large skillets over moderately high heat until shimmering.
- Add the chicken to the hot skillets and cook until golden and crispy, about 3 minutes per side, turning once.
- Transfer cooked chicken to a paper towel–lined baking sheet and sprinkle lightly with salt.
- While the chicken rests, melt the butter in a small saucepan over moderately high heat and cook until it browns and smells nutty, about 4 minutes, stirring so it does not burn.
- Remove the saucepan from the heat and stir in the capers, lemon juice, and chopped parsley.
- Spoon the browned-butter caper sauce over the schnitzels and serve immediately.
Notes
- For even cooking, pound breasts to an even 1/4-inch thickness.
- Press panko firmly so it adheres well.
- Watch the butter closely when browning to prevent burning.
- Use two skillets to avoid overcrowding the chicken.